These Spanish poor man’s eggs in onion sauce, known as huevos atados de Alcaracejos, are one of Spain’s best-kept egg recipes. We’re talking a ton of great flavors, basic ingredients, and all done in about 45 minutes. Serve them next to a crunchy baguette and a bottle of Spanish wine for a complete meal.
INGREDIENTS
- 1/4 cup extra virgin olive oil 60 ml
- 8 eggs
- 5 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/4 cup chopped parsley 15 grams
- 1 cup plain breadcrumbs 120 grams
- 1 onion (finely chopped)
- 1 green bell pepper (finely chopped)
- 1 tbsp all purpose flour 9 grams
- 1 1/2 cups vegetable broth 360 ml
- 1 bay leaf
- sea salt & black pepper
- chopped parsley for garnish
DIRECTIONS
- Add 6 eggs into a saucepan and fill with water, just enough to cover the eggs, heat with a high heat, when it comes to a boil place a lid on the pan and turn off the heat, after 10 minutes transfer the eggs into a large bowl with iced water
- Once the eggs come to room temperature, about 3 minutes, peel the eggs, then cut each one in half lengthwise and gently remove the yolk from each piece, making sure to not break the egg whites apart
- Add the yolks into a mortar, along with 3 cloves of garlic that have been grated, the paprika, parsley, and season with salt & pepper, using a pestle pound down on the ingredients until they are well mashed
- Crack 1 egg into a bowl and whisk the egg, add 2 spoonfuls into the mortar with the egg mixture and mix together
- Grab spoonfuls of the egg mixture and gently stuff into the egg whites, making sure to compact the mixture into the egg white
- Crack another egg into the bowl with the whisked egg, season with salt & pepper, and whisk together, add the breadcrumbs into a separate bowl
- Coat each stuffed egg, first into the egg wash and then into the breadcrumbs
- Heat a large fry pan with a medium heat and add in the olive oil
- After a couple of minutes add in the breaded eggs, all in a single layer and evenly spaced out, fry for 3 minutes per side or until golden fried, then remove them from the pan and set aside
- Using the same pan with the same heat, add in the chopped onion, chopped bell pepper, and 2 cloves garlic roughly chopped, mix continuously, after about 4 minutes and the vegetables are lightly sauteed, add in the flour, continue to mix for 2 minutes, then add in the vegetable broth and bay leaf, mix continuously for a couple of minutes
- After about 5 minutes and you've ended up with a slightly creamy sauce, season with salt & pepper, mix together, then add the eggs back into the pan, all in a single layer and evenly spaced out, gently flip each one, then simmer for 2 to 3 minutes
- Transfer the eggs into serving dishes, top off with the onion sauce, and some chopped parsley, enjoy!
